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Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

bread crumbs, panko,

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.